We Know What We're Having For Lunch This Week

Photo: Courtesy of James Ransom/Food52.
By Genius Recipes

This salad breaks every rule — and won't leave you looking for your next course. Made by Canadian food writers Jeffrey Alford and Naomi Duguid, it's the perfect fresh lunch on a hot summer day.
Luang Prabang Fusion Salad Recipe
Serves 6 to 8

For the salad
3 to 4 large or extra-large eggs, preferably free-range
2 medium heads of leaf or Bibb lettuce, washed and dried
4 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths
1 cup cilantro sprigs
1 cup loosely packed, coarsely chopped or torn Chinese celery leaves, or substitute flat-leaf parsley sprigs

For the lime juice dressing and the cooked dressing
1 tbsp minced ginger
2 bird or serrano chiles (optional), minced
3 tbsp Thai fish sauce
2 tbsp fresh lime juice
9 to 10 cloves garlic, minced (divided)
2 tbsp peanut or vegetable oil or minced pork fat
1/2 lb ground pork
1 tsp salt
1 tbsp sugar
3/4 cup hot water
1/2 cup rice or cider vinegar
2 to 3 tbsp dry-roasted peanuts, coarsely chopped

Related: A Killer Citrus Ginger Tofu Salad With Buckwheat Soba Noodles Recipe

Photo: Courtesy of James Ransom/Food52.
1. Put the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and cook at a gentle rolling boil for 10 minutes. Drain and set aside to cool.

2. Tear the salad greens into large coarse pieces. Place all the greens, including the scallions and herbs, in a large bowl and set aside.

3. Peel the hard-cooked eggs and cut crosswise in half. Transfer the yolks to a small bowl and mash; set aside. Slice the whites crosswise and set aside.

4. In a medium bowl, mix together the ginger, chiles, fish sauce, lime juice, and 1 to 2 cloves' worth of minced garlic; set aside.

5. Gather the remaining dressing ingredients. Heat a wok or heavy skillet over high heat. Add the oil or fat and heat for 20 seconds, then add the remaining 8 cloves' worth of minced garlic. Stir-fry briefly, until the garlic starts to change color, about 20 seconds, then toss in the pork. Use your spatula to break up the pork into small pieces as you stir-fry. Once all the pork has changed color completely, after 1 to 2 minutes, add the salt and sugar, then add the hot water and bring to a boil. Add the vinegar, add the reserved mashed egg yolks, and stir to blend.

6. Pour the hot liquid and pork over the prepared greens and toss gently. Pour the lime juice dressing and toss. Sprinkle on the chopped roasted peanuts, arrange slices of egg whites on top, and serve immediately.

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